HOW TO ROLL OUT PIE CRUST WITHOUT CRACKING RECIPES
HOT WATER PIE CRUST I RECIPE | ALLRECIPES
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Pastry Pie Crusts
Yield 2 pie crusts
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.n
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.n
- Makes crust for one double crust pie.n
Nutrition Facts : Calories 141.8 calories, CarbohydrateContent 11.9 g, FatContent 9.8 g, FiberContent 0.4 g, ProteinContent 1.6 g, SaturatedFatContent 2.4 g, SodiumContent 73 mg
PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
Nutrition Facts : Calories 285 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 41g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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PUMPKIN ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. —Erica Berchtold, Freeport, Illinois
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 285 calories per serving
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners’ sugar.
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OLD FASHIONED FLAKY PIE CRUST RECIPE | ALLRECIPES
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Nov 27, 2014 · Bake your pie crust upside down I always use tinfoil pie dishes. Follow all resting rules, but instead of weights I just put one pan on top of the pie crust and bake it upside down. Remove the top pie dish half way through cooking. Finish baking it upside down. Prior to baking punch holes in pie crust …
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Oct 03, 2018 · Pastry flour pie crust is harder to roll without cracking, and can split apart at the seams while the pie is baking. That’s why I choose all-purpose flour for my pie crust. The dough is easier to roll out and move around and, despite it slightly higher protein, the crust …
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See details
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Mar 15, 2018 · This time I hand pressed it to 1/4inch thickness. I got a good size, 2-person pie. Next time I will roll it out thinner between two sheets of parchment. The crust flavor wont take over the pie and I will get twice the surface area. It is a strong crust …
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See details
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Mar 29, 2013 · My test pie was finally done, my crust was no where near as golden brown (I egg washed and sugared it) and it was the antithesis of flaky. The remaining pies are currently baking, but I doubt my result with them will be any different. I have tried so many recipes for pie dough and they always turn out …
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Oct 06, 2014 · Pie crust- You may make your own pie crust or buy pre-made pie crust. The recipe only calls for crust on the top, but you can make a double crust for this beef pot pie, but I recommend blind baking or par-baking the bottom crust before filling. Egg for an egg wash to provide a nice sheen to your pie crust …
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